Preheat oven to 350 degrees F.

Heat large skillet over medium heat. Add splash of avocado oil. Sauté onion, bell pepper, zucchini and asparagus for 3-4 minutes.

Add garlic, spinach and pinch of salt and pepper. Cook until spinach is wilted. Transfer filling to large mixing bowl.

In mixing bowl, add collagen, cheese and ricotta to bowl and mix well with veggies.

Cut round circles out of pie dough to place in each mini tart tin. (I used a 1-inch measuring cup to cut out circles.)

Spray non-stick spray in each tin and press dough into tin.

Add filling into each tin and bake for 40-50 minutes or until golden brown.